#21: Chama Fry ~ Taro Root Fry

I come from a family of doctors . Oil was very sparsely used and deep fried food was reserved for festive days . My grandmom always made a conscious effort to feed us healthy . Spinach or other greens were an everyday fare. I don't remember a single day without eating a lentil based dish . So, as you can guess this Taro root fry was only made on special occasions. Once fried in oil , the taro root pieces form a crisp crust on either side . What yumminess ! 

Ingredients:

• 8-10 Chammadumpalu/Taro root
• 2 Cups Water
• 2-3 Tbs Oil
• 1/2 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1 tsp Cumin Powder
• 1 tsp Salt

Method:

1. Wash and pressure cook the taro root in water for 2-3 whistles
2. Once the steam escapes the the cooker , remove the lid and drain the taro root and set aside
3. Peel and discard the skin of the taro root and cut into 1-inch round pieces
4. Heat oil , add the cut taro root pieces and fry for 20-25 on mediuum heat/flame. Remember to keep turning the pieces from one side to the other until golden brown
5. Add salt , turmeric powder , red chilli powder and cumin powder . Fry for another 5 mins and turn off the heat
6. Serve hot with rice